Marinated Bean Salad
This Marinated White Bean Salad takes just 10 minutes to make, but sets you up for a several days of fresh, fiber-fueled lunches.
White Bean Salad in a Jar: Your New Favorite Grab & Go Lunch!
Note:
A surefire way to solve the age-old work-week problem of “what’s for lunch?” is to have a couple of ready-made lunches on hand in the fridge.
That way, I know that for at least few days out of the week, I don’t have to worry about my mid-day meal. This marinated White Bean Salad is inspired by a classic dish at many Detroit-area restaurants.
I’ll often make a big batch of it on the weekend, then transfer it to several jars for a grab-and-go meal.
The longer the beans sit in the marinade, the better they are, so it’s the perfect meal-prep recipe. Here’s to a week of foolproof and tasty lunches!
Why You’ll Love this White Bean Salad Recipe
- It’s so quick and easy. Truly, you’ll have no problem putting it together in 10 minutes.
- A great back-pocket recipe for a variety of uses. It’s great for a weekday lunch, but it also makes a nice light side dish to a simple piece of fish, or a potluck option.
- The fiber in this salad will leave you satisfied and fueled for the rest of the day
White Bean Arugula Salad Ingredients
- olive oil – the backbone of the dressing.
- garlic – amps up the savoriness of the dressing.
- white wine vinegar – provides the acidity to the balance the other flavors in the dish.
- fresh thyme – infuses the salad with an herby and earthy flavor.
- lemon zest – adds a bright, citrusy essence.
- dry mustard powder – acts as an emulsifier to bind the dressing ingredients together.
- salt and pepper – seasons the salad to perfection.
- red pepper flakes – provides just a hint of spice that balances the beans.
- cannellini beans – the star of the salad, contributing a creamy texture and nutty flavor.
- red onion – adds a crisp, pungent element that complements the beans.
- grape tomatoes – add sweetness and a pop of color.
- arugula – offers a peppery and bitter flavor that works well with the rest of the ingredients.
How to Make White Bean Salad Jars
1. DRESSING. In a bowl, whisk together the garlic, vinegar, thyme, lemon zest, mustard powder, salt, black pepper and red pepper flakes. Then, while whisking, slowly drizzle in all the oil.
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2. BEANS. Add the beans to the dressing and toss until everything is well combined.
3. JARS. Divide the bean salad into 4 pint-sized jars. Then, layer the onion, tomatoes and arugula over the beans.
White Bean Salad Recipe Home Chef Tips
- Instead of mincing your garlic with a knife, feel free to grate it on a microplane if you have one. You’ll have the microplane out anyway for the lemon zest.
- If you don’t have dry mustard powder, a teaspoon of prepared Dijon mustard can be used.
- Use a really good olive oil, as you will taste it in the prepared dressing.
Tomato White Bean Salad Recipe Variations
- MEDITERRANEAN TWIST – Add Kalamata olives and feta cheese.
- SPICY KICK – Add diced jalapenos and extra red pepper flakes.
- PROTEIN BOOST – Top with grilled chicken or shrimp.
How to Store Arugula White Bean Salad
Store white bean salad in jars or a container with a lid in the refrigerator for up to 3 days.
White Bean Tomato Salad Recipe FAQs
Are cannellini beans the same as white beans?
Cannellini beans are a type of white bean. The term “white beans” is a broad category that includes various types of beans, including navy beans, great northern beans and cannellini beans.
Marinated White Bean Salad
Ingredients
For the Marinated White Bean Salad:
- 1 small garlic clove minced
- 1 tablespoon white wine vinegar
- 1 teaspoon chopped fresh thyme
- ½ teaspoon grated lemon zest
- ¼ teaspoon dry mustard powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1 can cannellini beans, rinsed and drained 19 ounces
For the Salad Jars:
- ¼ small red onion thinly sliced
- ½ cup grape tomatoes halved
- 4 cups packed arugula
Instructions
- Make the Marinated White Bean Salad: In small bowl, whisk together garlic, vinegar, thyme, lemon zest, mustard powder, salt, black pepper and red pepper flakes. While whisking, slowly drizzle in oil until all oil is incorporated. Add beans and toss to combine.
- Divide Marinated White Bean Salad equally among 4 pint-sized mason jars. Layer onion, tomatoes and arugula, ending with arugula. Top with lids and refrigerate up to 3 days. To serve, pour onto plate or bowl, stir and enjoy.
Notes
- Instead of mincing your garlic with a knife, feel free to grate it on a microplane if you have one. You’ll have the microplane out anyway for the lemon zest.
- If you don’t have dry mustard powder, a teaspoon of prepared Dijon mustard can be used.
- Use a really good olive oil, as you will taste it in the prepared dressing.
How to cook those beans please? I don’t buy canned ever.
Hi Amanda – I would recommend cooking the beans according to their package instructions, and then proceeding with this recipe.
Hi Lori,
I was searching for new ways to eat healthy and was blessed to see your salad jars. Amazing idea. I am in awe at the beauty that can be contained in a mason jar. Thank you for sharing your vision.
So glad you like them, Katherine!
I made this to take with me to work for lunch. It was very good and I plan to make it again. Next time I will double the dressing recipe. I used a mixture of arugula and spinach. For me, this recipe made 2 servings. I could have possibly squeezed out 3 servings, but definitely not 4. Guess I just have a larger appetite. Thank you for the yummy recipe. I hope to see more jar salad recipes in the future.
Thanks for the feedback, Rhonda. So glad you liked it!
This looks amazing!!